Chicken Chow Mein

Servings : Serves 4

A yummilicious quick-fix meal that is full of spice and flavour


  • 1 pack spaghetti (approx. 400gm)
  • 250 gm chicken breast, chopped into bite-sized cubes
  • 1 onion, sliced
  • 1 large green capsicum, finely sliced into strips
  • 1 large red capsicum, finely sliced into strips
  • 2 carrots, julienned (thin strips)
  • 1 cup shredded cabbage
  • 1 tbsp. garlic paste
  • 1 tsp. ginger paste
  • 4 tbsp. oil
  • 2 tsp. tomato paste
  • salt to taste
  • 2 tbsp. soya sauce
  • juice of 1/2 a lemon
  • 1 tsp. black pepper
  • 1 tsp. red chili powder or flakes (optional)
  • 1 green chilli, chopped
  • 1/4 cup tomato ketchup


Boil the spaghetti as per the packet instructions, drain and set aside.

Heat the oil in a wok or pot, add onions and fry until they turn translucent. Add the chicken cubes followed by the ginger and garlic pastes. Cook for about 5 minutes, or until the chicken is almost done. Next, add the capsicum, cabbage and carrots. Sprinkle the chilli and salt. Turn the heat to low and stir-fry the mixture for a few minutes. Add the tomato paste. If needed, you can add some water at this point.

Cook until the veggies soften slightly (they should have a slight crisp to them though, so don’t over-cook). Next, add the ketchup. Stir together well, the mixture should not be watery, just slightly juicy. If needed you can add a little bit of water.

Add the boiled spaghetti and toss together to combine. Splash in the soya sauce, lemon juice and sprinkle black pepper. Mix well for a minute or two and turn the heat off.

Serve! 🙂

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